Start brining the turkey on Tuesday night.
Mix the brine in a large brining bucket.
Add the turkey, then cover the top with ice.
Refrigerate until Thursday morning.
To cook, remove the turkey from the brine, and wipe it all over with olive oil. Season generously with Traeger Chicken Rub and/or Fish and Fowl Rub. Loosely fill the cavity with additional thyme and rosemary sprigs.
Heat the Traeger smoker to 325. Place the turkey in a foil pan, and place the pan on the grill uncovered. Cook for 3 to 3 ½ hours or until the internal temperature reached 165 degrees F.
